Shrimp with Fresh Tagliolini
Roasted Cherry Tomato Sauce, Spinach & Garlic Green Beans
Cooking time
15 minutes
Servings
2/4
Calories
630 /serving
Whip up a sauce worthy of our fresh tagliolini tonight with the help of a pint of plump cherry tomatoes. We cook them in the pan with garlic and tomato paste until they begin to soften and release their juices. Add a splash of demi-glace for the sauce to thicken deliciously, becoming the perfect coating for our long ribbons of pasta, pan-seared shrimp and wilted spinach. Serve with garlic-sautéed green beans and you’ll be plating this satisfying quick-to-make meal in no time!
We will send you:
- 285g Shrimp
- 100g Trimmed green beans
- 60g Baby spinach
- 15ml Minced garlic
- 1 Bunch of basil
- 140g Cherry tomatoes
- 30ml Tomato paste
- 30g Vegetable demi-glace
- 225g Fresh tagliolini
- 5g Bruschetta spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Egg, Gluten, Shellfish, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper
Large pan
Total Fat
23 g
Saturated Fat
4 g
Sodium
1370 mg
Total Carb
75 g
Sugars
6 g
Protein
38 g
Fibre
8 g
Preparation
Cook the green beans
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the green beans and 1 tbsp of water (double for 4 portions); season with ⅓ the spice blend and S&P. Cook, stirring frequently, 2 to 4 minutes, until crisp tender and beginning to brown. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
Cook the pasta
While the green beans cook, add the pasta to the pot of boiling water, separating the strands with your hands as you add them. Cook, stirring occasionally, 1 to 3 minutes or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Start the shrimp
While the pasta cooks, in the reserved pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the remaining spice blend and S&P. Add the shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot.
Make the sauce
Halve the cherry tomatoes. In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, 1 to 2 minutes, until the garlic is fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add the cherry tomatoes and cook, stirring frequently, 2 to 4 minutes, until the tomatoes begin to soften and release their juices. Add the demi-glace and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 minutes, until the sauce has thickened (if the sauce seems dry, gradually add the remaining cooking water to taste); season with the remaining spice blend and S&P.
Finish & serve
To the pan of sauce, add the cooked shrimp, cooked pasta, spinach and basil (pick the basil leaves off the stem before adding). Cook, stirring frequently, 1 to 2 minutes, until the spinach is wilted and the pasta is coated with the sauce. Divide the shrimp tagliolini between your plates. Serve the garlic green beans on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
